Quinces are one of the best fruits of Autumn. They are a perfect partner to Lamb in a slow cooked casserole.
What you’ll need to serve 4
For the lamb
3 to 4 Tbs Rio Largo Extra Virgin Olive Oil
1.2 kg lamb neck with some bone
2 large onions, cut into wedges, about 8 per half onion
3 cloves black garlic
1 stick cinnamon
1.5 tsp ground ginger
1 tsp turmeric
¼ tsp chili flakes
½ tsp Ras el Hanout
Sea salt and freshly milled white pepper
1 litre hot NOMU Lamb Stock
What you’ll do
In a large ovenproof casserole, heat the olive oil over medium heat. Add the lamb in a single layer and allow to brown on all sides, turning gently as you go. Set aside on a plate to catch any juices. Add the onion to the casserole and over about ten to 15 minutes over low heat cook the onions until they start turning light golden brown.
Add the cinnamon stick, ginger, turmeric, chili flakes and Ras el Hanout. Season well with Sea Salt and freshly milled white pepper. Pour over the hot stock, stir well and cover. Cook over very low heat for three hours. You could bake this in a 150C oven
For the quinces
1 large quince [about +400g]
3 Tbs butter
2 Tbs Peel’s Honey
2 Tbs sugar
1 tsp cinnamon
While the lamb is cooking, attend to the quince. Wash it well to get the fur off the skin. Cut it into 8 blocks around the woody core. No need to peel them. As you cut it, toss the pieces into a saucepan of water which has half a lemon in it and 2 teaspoons sugar. Bring to the boil and allow to simmer until the quince pieces are soft. Drain off the water leaving a couple of tablespoons in the saucepan. Add the butter, the honey, sugar and cinnamon. Allow the ingredients to melt together and put back the quince pieces. Allow the mixture to glaze the quinces. Add to the lamb at the end of the third hour and allow to cook together for the last hour.
Serve with steamed Basmati rice.